Non-VegetarianMarchigiana cuisine Street Food

Crescia Sfogliata di Urbino

Name: Crescia Sfogliata di Urbino
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: Marchigiana
Ingredients: 300 g plain flour (tipo 0); 1 medium Egg; 110 ml warm water; 75 g lard (strutto); 5 g Fine sea salt; 3 g Black pepper

A rich, flaky layered flatbread from Urbino enriched with eggs and lard, spiced with black pepper, and cooked on a hot griddle.

🇮🇹Italy· Marche

Prep: 40 min
Cook: 20 min
Total: 60 min
Servings: 4
Difficulty: Medium
Calories: 460 kcal

Ingredients

0 of 6 gathered

Servings

300 g plain flour (tipo 0) — plus extra for dusting
1 medium Egg — at room temperature
110 ml warm water — lukewarm
75 g lard (strutto) — softened to room temperature
5 g Fine sea salt — fine grain
3 g Black pepper — coarsely freshly cracked

Equipment

•Rolling pin
•Heavy cast-iron pan or testo
•Mixing bowl
•Pastry brush or spatula
•Baking paper

Nutrition

Per serving, approximate

Calories: 460 kcal
fat: 22 g
carbs: 56 g
fibre: 2 g
protein: 9 g
calories: 460 kcal

Instructions

1
Tip the flour onto a board and create a wide central well.
2
Add the egg, fine sea salt, and half the warm water into the well.
3
Beat the egg mixture with a fork, gradually drawing in surrounding flour.
4
Knead the dough vigorously for ten minutes until smooth, pliable, and elastic.
5
Cover the dough with an upturned warm bowl and rest for thirty minutes.
6
Divide the rested dough into four equal pieces.
7
Roll each piece on a lightly floured surface into a very thin rectangle.
8
Spread a quarter of the softened lard evenly across each rolled dough sheet.
9
Scatter freshly cracked black pepper generously over the lard-covered surface.
10
Roll the sheet tightly into a long cylinder, then curl into a tight spiral snail.
11
Chill the spirals in the refrigerator for twenty minutes to firm the lard.
12
Roll each chilled spiral gently into a round disc five millimetres thick.
13
Cook on a preheated dry cast-iron griddle over medium heat for three minutes per side until blistered.

Chef's tips

Ensure the lard is soft and spreadable so it coats the delicate dough without tearing it. Chilling the coiled spirals before the final roll is vital to prevent the fat from leaking onto the board.

Ingredient substitutions

lard (strutto) → soft unsalted butter, though the texture will be slightly less crisp and flaky
plain flour (tipo 0) → unbleached all-purpose flour with a moderate protein content

Storage

Store cooled cooked flatbreads wrapped tightly in foil in the refrigerator for up to two days.

Reheating

Warm on a hot, dry skillet over medium heat for one minute per side until crisp and pliable.

Common mistakes to avoid

•Skipping the refrigeration step, which causes soft lard to squeeze out during final rolling.
•Cooking over excessive heat, charring the exterior before the inner flaky layers steam and cook through.
•Rolling the dough too thick during the initial stage, resulting in heavy rather than delicate flaky layers.

Serving suggestions

Fold hot around thin slices of Prosciutto di Carpegna and softened Caciotta d'Urbino cheese.Fill with garlic-sautéed wild field greens and fresh country sausage.Serve immediately straight from the griddle while the layers are crisp and steaming.